11 August 2009

Say that a few times quickly ..."pesto pasta salad for presto pasta nights...pesto pasta salad for presto pasta nights:D Even if it is a bit of a tongue twister it is one of the most delicious pasta salads I have had in quite some time. As always I neglect pasta far too often, but, I do try and join in on the fun whenever I do over at Presto Pasta Nights. I am therefore submitting this dish to Ruth over at Once Upon a Feast . This weeks event is being hosted by Pyschgrad, who teams up with the other half of the dynamic duo, her mom Giz over at Equal Opportunity Kitchen.

I must admit this version of pasta salad really appealed to me and peaked my interest. Not only does it cry out with two of my favourite fresh summer ingredients found locally of basil and sun-ripened tomatoes but it is also "light". Instead of mayonnaise it uses yogurt as the base. Mingling with the fresh basil sauce this salad is a must try. Basil is truly an incredible herb. Its spicy and mildly peppery flavor is a welcome addition to pasta.

You could easily substitute the grated Parmesan cheese with some feta and make a Greek version that would be "to die for"!!!

To make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.

To make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.

In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled

32 comments:

Awesome Val! This looks so good. We've got a few pesto submissions (which is great, because it's basil season). I'm also noticing a theme of creamy sauce made with products other than cream -- which sounds great to me! I'm always avoiding cream sauces -- but with yogurt as an option, I don't have to.

I keep looking at the basil outside my kitchen window and thinking about pesto. I love the stuff, though I usually make mine with walnuts instead of pine nuts. This salad sounds like a great way to use it!

Yummy basil pesto. Can't say my basil flourished this summer as it did last, but I still managed to get some jars of pesto ready for the fall and winter months. I like your addition of the parsley, might try that.

That is a tongue twister for sure! :-) I love pesto, as was just thinking yesterday that I haven't had it in anything for a long time. I love that gemelli pasta shape you used. This sounds so good, especially with that yummy Greek yogurt! YUM!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.